Ricotta Cheese


Ricotta Cheese

Servings 1


  • 4 cups whole milk
  • cups heavy whipping cream
  • 1 teaspoon coarse salt
  • 1/4 cup fresh lemon juice (2 lemons)


Line a colander with three layers of cheesecloth and set it over a bowl.

    In a large pot over medium-high heat, mix together milk, cream and salt. Bring to a simmer and heat until the mixture just begins to curdle, approximately 12-15 minutes, temperature should reach 195 degrees. Stir frequently to prevent scorching. Add lemon juice and continue to boil, stirring constantly until curds separate, about 2-3 minutes.

      Pour mixture into lined colander and drain 1-2 hours. Transfer to an airtight container and store up to one week. For an even creamier texture, whip in food processor.